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The FDA recommends all shellfish and fish intended for raw consumption be blast frozen to −35 °C or below for 15 hours or be regularly frozen to −20 °C or below for seven days. [16] Salting and marinating will not necessarily kill the parasites, as in Italy where two-thirds of cases were attributed to anchovies marinated in lemon or ...
Diseases and parasites in salmon, trout and other salmon-like fishes of the family Salmonidae are also found in other fish species. The life cycle of many salmonids is anadromous , so such fish are exposed to parasites in fresh water , brackish water and saline water.
The popularity of such raw fish dishes makes it important for consumers to be aware of this risk. Raw fish should be frozen to an internal temperature of −20 °C (−4 °F) for at least seven days to kill parasites. It is important to be aware that home freezers may not be cold enough to kill parasites. [67] [68]
1. Farm-Raised Salmon. Some farm-raised salmon may contain more parasites than its wild-caught counterpart due to the densely populated conditions of fish farms, which can foster a breeding ground ...
According to a former European Union directive, [44] freezing fish at -20 °C (-4 °F) for 24 hours kills parasites. The U.S. Food and Drug Administration (FDA) recommends freezing at -35 °C (-31 °F) for 15 hours, or at -20 °C (-4 °F) for 7 days. [45] The most common parasites in fish are roundworms from the family Anisakidae and fish ...
If strict bio-security rules are violated, the parasite may be introduced into a fish rearing unit by transfer of fish or equipment from infected systems. When the organism gets into a large fish culture facility, it is difficult to control due to its fast-reproductive cycle. If not controlled, the infection may lead to 100% mortality in the tank.